Cathy Recipe Reviews (Pg. 1) - (187347803)

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Italian Kale

Reviewed: Nov. 25, 2012
This was great; my family loved it. I have to admit I made some modifications, though. I put the olive oil in the pan and tossed in a handful of pine nuts. When they started to brown, I added the garlic, gave it a quick stir and dumped baby kale in my big 12.5" skillet until it was heaped high and wouldn't hold any more. I turned it with the pine nuts and garlic until it was cooked down and added the 2 TB balsamic vinegar. Because greens cook down so dramatically and the result looked like it had a lot of sauce, I made a second pan full and only added 1 TB of Balsamic. I mixed both batches together in a serving bowl and added some feta cheese. Even my veggie hating son liked it. Delicious, fast, and super easy.
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